This is the kind of dish that appeared on nearly every church-basement buffet table from the mid-1970s through the early 2000s, usually served in a well-worn glass baking dish with someone’s name etched into the bottom. My mother-in-law called it her “chicken knuckle,” and I don’t think she ever brought home any leftovers.
It requires only three simple ingredients, but the way the sauce slowly cooks around the chicken creates a glossy, flavorful glaze with irresistibly sticky, caramelized edges. It’s the recipe people still ask me to make for funerals,
